Jambalaya with Shrimp and Andouille
- 2 tablespoons vegetable oil, plus more for shallow frying
- 1 pound smoked andouille sausage, halved lengthwise and cut into 1-inch pieces
- 2 teaspoons Cajun seasoning, plus more for coating the shrimp
- 3 stalks celery, diced
- 1 large onion, diced
- 1 green bell pepper, diced
- One 14.5-ounce can whole tomatoes, crushed by hand
- 4 teaspoons Worcestershire sauce
- 1 teaspoon Louisiana-style hot sauce
- 5 scallions, white and green parts, sliced
- 3 cups chicken stock
- 1 cup basmati rice
- 1 pound medium shrimp, peeled, deveined, tail on
1. Heat the oil in a large heavy pot or Dutch oven over medium high heat. Add the andouille and cook until brown and crisp, turning occasionally, 7 minutes. Remove with a slotted spoon to a plate. Add the Cajun seasoning, celery, onions and bell peppers and stir. Reduce the heat to medium and cook until the vegetables are very soft, 10 minutes. Stir in the tomatoes, Worcestershire sauce, hot sauce and the scallion whites and cook until thickened, 3 minutes. Stir in the andouille, chicken stock and rice. Bring to a simmer, reduce the heat to medium low, cover and cook until the rice is tender, 15 to 20 minutes.
2. While the rice cooks, prepare the shrimp. Lightly sprinkle the shrimp with Cajun seasoning. Heat some vegetable oil in a medium nonstick skillet over high heat. Add the shrimp and cook in batches if necessary, turning once, until the shrimp are crisp and cooked through and the tails are bright pink, 5 minutes per batch.